Texas Sheet Cake Bundt Cake Recipe: Rich, Fudgy Southern Chocolate Cake
Method
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Preheat the oven to 350°F. Generously grease and flour a 10-inch Bundt pan, or grease it and dust with cocoa powder.
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In a medium saucepan, combine water, butter, and cocoa powder. Bring to a boil over medium-high heat, then remove from the heat and let cool slightly.
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In a large bowl, whisk together flour, granulated sugar, salt, and baking soda.
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Pour the warm cocoa mixture into the dry ingredients and stir gently until just combined.
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Beat in the eggs one at a time, then stir in sour cream and vanilla until the batter is smooth and glossy.
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Pour the batter into the prepared Bundt pan and smooth the top.
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Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
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Let the cake cool in the pan for 10 minutes, then invert it onto a serving platter.
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For the frosting, combine butter, cocoa powder, and milk in a saucepan. Bring to a boil, then remove from the heat.
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Stir in vanilla, then gradually whisk in sifted powdered sugar until smooth. Stir in toasted pecans if using.
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Pour the warm frosting over the warm cake, allowing it to drip down the sides. Cool before slicing.
